Market dairying and milk products . ^°«^o<r o • a %% t. Fat globules magnified 300 times. (U. S. Farmers Bulletin 42.) CHAPTER II. BACTERIA AND MILK FERMENTATIONS. A thorough knowledge of bacteria and their relationto milk and milk products forms the basis of success inthe handling of milk and cream as well as in butter andcheese making. Much attention will therefore be givento the study of these organisms in this work. I. BACTERIA. The term bacteria is applied to the smallest of livingplants, which can be seen only under the highest powersof the miscroscope. Each bacterium is made
Market dairying and milk products . ^°«^o<r o • a %% t. Fat globules magnified 300 times. (U. S. Farmers Bulletin 42.) CHAPTER II. BACTERIA AND MILK FERMENTATIONS. A thorough knowledge of bacteria and their relationto milk and milk products forms the basis of success inthe handling of milk and cream as well as in butter andcheese making. Much attention will therefore be givento the study of these organisms in this work. I. BACTERIA. The term bacteria is applied to the smallest of livingplants, which can be seen only under the highest powersof the miscroscope. Each bacterium is made up of asingle cell. These plants are so small that it wouldrequire 30,000 of them laid side by side to measure aninch. Their presence is almost universal, being foundin the air, water and soil; in cold, hot and temperateclimates; and in living and dead as well as inorganicmatter. Bacteria grow with marvelous rapidity. A single bac-terium is capable of reproducing itself a million timesin twenty-four hours. They reproduce either by a simpledivision of the mother
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1913
